Recipe - Baked Noodles With Raisins And Nuts (Lokshen Kugel)

One half pound Broad noodles
2 Eggs
One half cup Sugar
One fourth teaspoon Cinnamon
1/8 teaspoon Salt
3 tablespoon Butter or Margarine
One half cup Raisins
OR
One half cup Apples, peeled, cored and
chopped
One fourth cup Walnuts
Butter or Margarine for
Topping
3 tablespoon Bread crumbs

Rabbi Pinchas, the Tzaddik (wise man) of Koritz, used to say that Jews eat
lots of lokshen on Shabbat because noodles are symbolic of the unity of the
people of Israel: They are so entangled that they can never be separated.

1. Preheat oven to hot (400F)

2. Cook noodles according to package directions until tender. Drain. 3.
Beat eggs yolks with sugar, cinnamon, nutmeg and salt. Add drained noodles,
butter or margarine, raisins or chopped apples and walnuts and mix well. 4.
Beat egg whites until stiff and gently fold into noodle mixture. Pour into
greased casserole dish, dot with butter or margarine and cover with bread
crumbs. Bake 45 minutes.

SERVES 4

Recipes By: So Eat, My Darling: A Guide To Yiddish Kitchen
Naf Avnon and Uri Sella From: S. Lefkowitz From: Sam
Lefkowitz Date: 091294

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip